Crispy Baked Tortilla Chips

Crispy Baked Tortilla Chips

10 (5- to 6-inch) corn or flour tortillas
1/4 cup vegetable or canola oil
Kosher or sea salt

Preheat the oven to 375 degrees.

Place half of the tortillas in a single layer on a cutting board. Brush them with a little of the oil.

Stack the tortillas and cut into 8 wedges. Arrange the wedges in a single layer on a baking sheet. Sprinkle with a little salt, Repeat with the remaining tortillas and arrange on a second baking sheet.

Bake for 7 minutes. Rotate the baking sheet and bake until the chips are light golden brown and crisp, about 7 to 10 minutes more. Remove from the oven.

I use a pizza cutter to cut the tortillas into wedges.

These are much healthier than the fried tortilla chips. They are great served warm with my 8 Layer Mexican Dip, Great Guacamole, my Pico De Gallo, or Queso Blanco cheese dip! Perfect for my Ultimate Nachos too! cooled.

If you slice them into thin strips instead of wedges they add a fun crunch on top of salads, soups and stews! I love them on top of my Way Too Easy White Chicken Chili, Southwest Chicken Stew, Taco Soup, and Southwest Turkey Soup.

You can use other seasonings besides salt like chili powder and cumin.

Store in an airtight container for up to 5 days.

Crispy Baked Tortilla Chips 2

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
Cooking Community - Share Your Recipe

    Cooking Community - Share Your Java Blog

      Blog Title


      Please attach a photo of your recipe.
      (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

      [honeypot hunt-349]

      Book Club Choice

        Your Name

        Your Email

        Book Title


        [honeypot cantseethis]
        [anr_nocaptcha g-recaptcha-response]


        This is a unique website which will require a more modern browser to work! Please upgrade today!